EffEcts of calcium fortification (calcium lactatE GluconatE) on thE PhysicochEmical and sEnsory ProPErtiEs of soy-corn milk
The current issue and full text archive of this journal
is available at http://www.worldsustainable.org
IJFNPH
5,1/2/3
91
EffEcts of calcium
fortification (calcium lactatE
GluconatE) on thE
PhysicochEmical and sEnsory
ProPErtiEs of soy-corn milk
Mardon Elian1, Ignatius Srianta2, Chatarina Yayuk Trisnawati2
and Joek Hendrasari Arisasmita2
Widya Mandala Surabaya Catholic University, Indonesia
Abstract: Osteoporosis is a global public health problem. One of the keys to osteoporosis prevention is to maintain a balanced diet to achieve adequate calcium
intake. Soy-corn milk is a nutritious beverage having higher sensory acceptability
than soy milk. Its low calcium content (16.97 mg/100 mL) led the idea of calcium
fortification using calcium lactate gluconate (CLG), so that it could be a good
source of calcium for lacto-vegetarians or lactose-intolerant people.
Purpose and methodology: The research’s objectives were to investigate the effects of
calcium (CLG) fortification (0.3% to 1.5%) on the physicochemical and sensory
properties of soy-corn milk and to determine the optimum fortification level.
Findings: 0.6% CLG exhibited the best result, with pH value of 6.54, calcium
content of 85.62 mg/100 mL, viscosity of 53.2 cP colloidal stability of 91.93%
and 87.81% on second and third day of storage respectively, and insignificantly (P>0.05) different sensory properties (preferences of consistency and taste)
from those of 0% CLG treatment.
Keywords: Soy-corn Milk; Calcium Fortification; Calcium Lactate Gluconate
International Journal of
Food, Nutrition & Public
Health
Vol. 5 No. 1/2/3, 2012
Copyright © 2012 WASD
1
Alumnus, Department of Food Technology, Widya Mandala Surabaya Catholic University
*Corresponding author. E-mail address: mardonelian@yahoo.com
2
Lecturer, Department of Food Technology, Widya Mandala Surabaya Catholic
University
introduction
Soy-corn milk is a nutritious beverage –a blend of soy bean
cotyledons and grains of sweet corn. Soy-corn milk had higher
sensory acceptability than soy milk (Kolapo and Oladimeji,
2008). Srianta et al. (2010) suggested soybean and sweet corn
ratio of 70:30 was the optimum ratio producing soy-corn milk
with the best sensory properties. Based on former investigation, soy-corn milk contains 1.82% protein. However, soycorn milk contains only 16.97 mg/100 mL calcium, which is
very low compared to the recommended daily intake for calcium, i.e. 1000 mg/day. Calcium is an essential mineral that is
responsible for structural functions and many metabolic functions in human body (Sizer and Whitney, 1997). Inadequate
dietary calcium has long been associated with osteoporosis
(L’Abee, 2003 in Pathomrungsiyounggul, et al., 2007).
Osteoporosis is a global public health problem which is
currently affecting more than 200 million people worldwide
(AAOS, 2009). One of the keys to osteoporosis prevention
is to maintain a balanced diet to achieve adequate calcium
intake. Therefore, calcium fortification in soy-corn milk is
needed to enhance its nutritive value and provide calcium,
especially for lacto-vegetarians and lactose-intolerant people
who cannot fulfill the requirement of calcium due to their
dairy-free diet. Henceforth their nutrition and health will be
improved through this means of food technology.
Gestner (2002) reported some Ca salts that had been widely
used in food industry were calcium carbonate, calcium phosphate, calcium lactate, calcium gluconate, and calcium lactate
gluconate. Calcium lactate gluconate (CLG) contains 12,74%
calcium, has neutral taste, great bioavailability, and the best solubility characteristic compared to other calcium salts. These properties lead to the utilization of calcium lactate gluconate as a
Effects of Calcium
Fortification
(Calcium Lactate
Gluconate) on the
Physicochemical and
Sensory Properties of
Soy-Corn Milk
92
IJFNPH
5,1/2/3
93
calcium fortifier in soy-corn milk. Calcium fortification is intended to enhance the calcium content in soy-corn milk without
adversely affecting its physicochemical and sensory properties.
The objectives of this study were to investigate the effects of calcium fortification some physicochemical and sensory properties
of soy-corn milk and to investigate the optimum fortification
level that produces soy-corn milk based on those properties.
matErials and mEthods
Materials
Soybean and yellow sweet corn on the cob were obtained from
a local supermarket in Surabaya, East Java, Indonesia. Calcium
lactate gluconate 13 was obtained from Purac Asia Pacific Ltd.
All other chemicals were purchased from local distributor.
Soy-corn milk preparation
The cleaned soybeans were soaked in water for 24h at 25oC
and boiled for minutes. The corn was shucked, steamed for
30 minutes, and then decobbed. The boiled soybeans and
corn kernels were blended using automatic soybean milk
maker (Akebonno) with the ratio of wet soybeans and corn
kernels to water of 1:5 at 95oC for 20 minutes. The hot soycorn milk was filtered through cheesecloth and 4.8 L of filtrate was collected. 10% sugar and 0,02% xanthan gum were
added to soy-corn milk, heated until 70oC, and stirred for 10
minutes. Calcium lactate gluconate (Purac) was then added
when the temperature reached 50oC and stirred for 10 minutes. Preparation of samples was carried out in triplicate.
Analysis of Samples
Calcium Content
A flame photometer (BWB XP) was used to measure the calEffects of Calcium
Fortification
cium content of soy-corn milk according to the method of
(Calcium
Lactate
BWB (2009). Preparation of samples was done by wet ashing.
Gluconate) on the
5 mL samples of soy-corn milk in flasks were heated and oxi- Physicochemical and
dized by 5 mL HNO3 and 1 mL HClO4. 10 mL solution of Sensory Properties of
HCl:deionized water (1:1) was added into the flask to make
Soy-Corn Milk
94
aqueous solution of minerals, and filtered through Whatman
filter paper 44 when cool. 2 mL 10% lanthanum chloride was
then added to the filtrate and made up to 50 mL with deionized water. The Ca content in aqueous samples was determined using calibrated flame photometer BWB XP by aspirating the samples and reading the results from the display.
pH
A pH meter (Hanna Instrument) was used to measure pH of
samples at 25oC
Viscosity
A viscometer (Brookfield DV-E) was used. A 250 ml sample
of soy-corn milk in beaker glass was measured at 25oC using
spindle 1, speed of 30 rpm, within 30 seconds of measuring
time.
Colloidal Stability
Colloidal stability was measured according to Srianta et al.
(2010) with modification. 10 ml samples of soy-corn milk were
placed in graduated tubes held in racks in the refrigerator at
5oC undisturbed for 3x24 hours. Changes in colloidal stability were indicated by the separation of two layers. Level of visible and line demarcation between the settled and remaining
portion of the soy-corn milk was measured.
IJFNPH
5,1/2/3
95
Sensory Evaluation
The sensory evaluation of soy-corn milk was done by 50 panelists who were familiar with soy-corn milk. Hedonic method
was used with the scores ranging from 1 to 7, with 1 represents
dislike extremely and 7 represents like extremely. The panelists were requested to evaluate consistency and taste of soy-corn
milk. The test was conducted in a sensory evaluation room.
Statistical Analysis
Statistical analysis of data for effects of CLG on the physicochemical and sensory properties of soy-corn milk was performed by
one-way ANOVA and SPSS 17.0 for Windows. Mean differences
were analyzed using Duncan’s multiple range test at P ≤ 0,05.
Optimum fortification level was determined by additive weighting method (DeGarmo et al., 1993). The analyzed parameters
were calcium content, colloidal stability, and sensory properties.
rEsults and discussion
Effect of CLG on Calcium content
Calcium content is proportional to the incremental calcium
Table 1:
Effect of CLG on
Calcium Content
Calcium lactate gluconate
(%)
0%
0.3%
0.6%
0.9%
1.2%
1.5%
Calcium Content
(mg/100 mL)
16.97a
49.99b
85.62c
113.92d
150.99e
197.02f
lactate gluconate concentration. Calcium content in the calEffects of Calcium
Fortification
cium lactate gluconate is high enough (12,74%) to increase
(Calcium
Lactate
the calcium content in soy-corn milk significantly (P
is available at http://www.worldsustainable.org
IJFNPH
5,1/2/3
91
EffEcts of calcium
fortification (calcium lactatE
GluconatE) on thE
PhysicochEmical and sEnsory
ProPErtiEs of soy-corn milk
Mardon Elian1, Ignatius Srianta2, Chatarina Yayuk Trisnawati2
and Joek Hendrasari Arisasmita2
Widya Mandala Surabaya Catholic University, Indonesia
Abstract: Osteoporosis is a global public health problem. One of the keys to osteoporosis prevention is to maintain a balanced diet to achieve adequate calcium
intake. Soy-corn milk is a nutritious beverage having higher sensory acceptability
than soy milk. Its low calcium content (16.97 mg/100 mL) led the idea of calcium
fortification using calcium lactate gluconate (CLG), so that it could be a good
source of calcium for lacto-vegetarians or lactose-intolerant people.
Purpose and methodology: The research’s objectives were to investigate the effects of
calcium (CLG) fortification (0.3% to 1.5%) on the physicochemical and sensory
properties of soy-corn milk and to determine the optimum fortification level.
Findings: 0.6% CLG exhibited the best result, with pH value of 6.54, calcium
content of 85.62 mg/100 mL, viscosity of 53.2 cP colloidal stability of 91.93%
and 87.81% on second and third day of storage respectively, and insignificantly (P>0.05) different sensory properties (preferences of consistency and taste)
from those of 0% CLG treatment.
Keywords: Soy-corn Milk; Calcium Fortification; Calcium Lactate Gluconate
International Journal of
Food, Nutrition & Public
Health
Vol. 5 No. 1/2/3, 2012
Copyright © 2012 WASD
1
Alumnus, Department of Food Technology, Widya Mandala Surabaya Catholic University
*Corresponding author. E-mail address: mardonelian@yahoo.com
2
Lecturer, Department of Food Technology, Widya Mandala Surabaya Catholic
University
introduction
Soy-corn milk is a nutritious beverage –a blend of soy bean
cotyledons and grains of sweet corn. Soy-corn milk had higher
sensory acceptability than soy milk (Kolapo and Oladimeji,
2008). Srianta et al. (2010) suggested soybean and sweet corn
ratio of 70:30 was the optimum ratio producing soy-corn milk
with the best sensory properties. Based on former investigation, soy-corn milk contains 1.82% protein. However, soycorn milk contains only 16.97 mg/100 mL calcium, which is
very low compared to the recommended daily intake for calcium, i.e. 1000 mg/day. Calcium is an essential mineral that is
responsible for structural functions and many metabolic functions in human body (Sizer and Whitney, 1997). Inadequate
dietary calcium has long been associated with osteoporosis
(L’Abee, 2003 in Pathomrungsiyounggul, et al., 2007).
Osteoporosis is a global public health problem which is
currently affecting more than 200 million people worldwide
(AAOS, 2009). One of the keys to osteoporosis prevention
is to maintain a balanced diet to achieve adequate calcium
intake. Therefore, calcium fortification in soy-corn milk is
needed to enhance its nutritive value and provide calcium,
especially for lacto-vegetarians and lactose-intolerant people
who cannot fulfill the requirement of calcium due to their
dairy-free diet. Henceforth their nutrition and health will be
improved through this means of food technology.
Gestner (2002) reported some Ca salts that had been widely
used in food industry were calcium carbonate, calcium phosphate, calcium lactate, calcium gluconate, and calcium lactate
gluconate. Calcium lactate gluconate (CLG) contains 12,74%
calcium, has neutral taste, great bioavailability, and the best solubility characteristic compared to other calcium salts. These properties lead to the utilization of calcium lactate gluconate as a
Effects of Calcium
Fortification
(Calcium Lactate
Gluconate) on the
Physicochemical and
Sensory Properties of
Soy-Corn Milk
92
IJFNPH
5,1/2/3
93
calcium fortifier in soy-corn milk. Calcium fortification is intended to enhance the calcium content in soy-corn milk without
adversely affecting its physicochemical and sensory properties.
The objectives of this study were to investigate the effects of calcium fortification some physicochemical and sensory properties
of soy-corn milk and to investigate the optimum fortification
level that produces soy-corn milk based on those properties.
matErials and mEthods
Materials
Soybean and yellow sweet corn on the cob were obtained from
a local supermarket in Surabaya, East Java, Indonesia. Calcium
lactate gluconate 13 was obtained from Purac Asia Pacific Ltd.
All other chemicals were purchased from local distributor.
Soy-corn milk preparation
The cleaned soybeans were soaked in water for 24h at 25oC
and boiled for minutes. The corn was shucked, steamed for
30 minutes, and then decobbed. The boiled soybeans and
corn kernels were blended using automatic soybean milk
maker (Akebonno) with the ratio of wet soybeans and corn
kernels to water of 1:5 at 95oC for 20 minutes. The hot soycorn milk was filtered through cheesecloth and 4.8 L of filtrate was collected. 10% sugar and 0,02% xanthan gum were
added to soy-corn milk, heated until 70oC, and stirred for 10
minutes. Calcium lactate gluconate (Purac) was then added
when the temperature reached 50oC and stirred for 10 minutes. Preparation of samples was carried out in triplicate.
Analysis of Samples
Calcium Content
A flame photometer (BWB XP) was used to measure the calEffects of Calcium
Fortification
cium content of soy-corn milk according to the method of
(Calcium
Lactate
BWB (2009). Preparation of samples was done by wet ashing.
Gluconate) on the
5 mL samples of soy-corn milk in flasks were heated and oxi- Physicochemical and
dized by 5 mL HNO3 and 1 mL HClO4. 10 mL solution of Sensory Properties of
HCl:deionized water (1:1) was added into the flask to make
Soy-Corn Milk
94
aqueous solution of minerals, and filtered through Whatman
filter paper 44 when cool. 2 mL 10% lanthanum chloride was
then added to the filtrate and made up to 50 mL with deionized water. The Ca content in aqueous samples was determined using calibrated flame photometer BWB XP by aspirating the samples and reading the results from the display.
pH
A pH meter (Hanna Instrument) was used to measure pH of
samples at 25oC
Viscosity
A viscometer (Brookfield DV-E) was used. A 250 ml sample
of soy-corn milk in beaker glass was measured at 25oC using
spindle 1, speed of 30 rpm, within 30 seconds of measuring
time.
Colloidal Stability
Colloidal stability was measured according to Srianta et al.
(2010) with modification. 10 ml samples of soy-corn milk were
placed in graduated tubes held in racks in the refrigerator at
5oC undisturbed for 3x24 hours. Changes in colloidal stability were indicated by the separation of two layers. Level of visible and line demarcation between the settled and remaining
portion of the soy-corn milk was measured.
IJFNPH
5,1/2/3
95
Sensory Evaluation
The sensory evaluation of soy-corn milk was done by 50 panelists who were familiar with soy-corn milk. Hedonic method
was used with the scores ranging from 1 to 7, with 1 represents
dislike extremely and 7 represents like extremely. The panelists were requested to evaluate consistency and taste of soy-corn
milk. The test was conducted in a sensory evaluation room.
Statistical Analysis
Statistical analysis of data for effects of CLG on the physicochemical and sensory properties of soy-corn milk was performed by
one-way ANOVA and SPSS 17.0 for Windows. Mean differences
were analyzed using Duncan’s multiple range test at P ≤ 0,05.
Optimum fortification level was determined by additive weighting method (DeGarmo et al., 1993). The analyzed parameters
were calcium content, colloidal stability, and sensory properties.
rEsults and discussion
Effect of CLG on Calcium content
Calcium content is proportional to the incremental calcium
Table 1:
Effect of CLG on
Calcium Content
Calcium lactate gluconate
(%)
0%
0.3%
0.6%
0.9%
1.2%
1.5%
Calcium Content
(mg/100 mL)
16.97a
49.99b
85.62c
113.92d
150.99e
197.02f
lactate gluconate concentration. Calcium content in the calEffects of Calcium
Fortification
cium lactate gluconate is high enough (12,74%) to increase
(Calcium
Lactate
the calcium content in soy-corn milk significantly (P